Zucchini & Carrot Latkes with Herbed Yogurt Dip
Potato Latkes are amazing. Can you ever go wrong with potatoes fried in chicken fat and drenched in sour cream? No, is the answer. I learned how to make traditional Jewish latkes from an ex-boyfriend’s Bubbe. She showed me how to render schmaltz, how to grate potatos the correct way and squeeze the living life out of them for crisp latkes. Those lessons I’ll always cherish because I love to learn. My waistline however, doesn’t cherish them. I can put away a dozen latkes in a sitting but those days are over. Luckily, I don’t have to go without them completely. With a little reworking, I managed to turn the recipe into a healthier treat that I can enjoy all year round with less guilt.
I start with a base of zucchini, onions and carrots. Adding rice flour and corn starch, and lightly pan frying them, and enjoying them with a side of herb yogurt dip is essential. The herb dip is packed with chives, scallions and dill in a creamy non-fat yogurt base with a hint of mayonnaise and garlic. It’s quick and makes a light lunch or snack. If made smaller, they are perfect for potlucks also.
INGREDIENTS (Makes 12 Latkes):
Zucchini & Carrot Latkes:
- 1 ½ lbs. Zucchini (about 4 large zucchinis), shredded
- ½ Medium Onion, shredded
- 1 Medium Carrot, shredded
- 1 egg
- 2 tsp Worcestershire Sauce
- ½ cup Rice Flour
- 3 tbsp. Corn Starch
- 1 tsp. Salt
- ½ tsp. Black Pepper
- 4-5 tbsp. Vegetable Oil
Herb Yogurt Dip:
- 1 cup Non-Fat Plain Greek Yogurt
- 1 Garlic Clove, finely minced
- 2 tbsp. Non-Fat Mayonnaise
- 1 tbsp. Lemon Juice
- 1 tbsp. Fresh Dill, finely chopped
- 3 tbsp. Chives, finely chopped
- ¼ cup Cilantro, finely chopped
- ½ tsp. Salt
- Black Pepper to taste
For Yogurt Sauce:
- Mix all ingredients together, place in air tight container and store in refrigerator until needed. Lasts up to a week in refrigerator.
- Add salt to shredded zucchini and onions, mix well and place in a colander over a bowl. Let sit for 15-20 mins.
- Grabbing handfuls of zucchini and onion mixture at a time, squeeze out all liquids, can use paper towel or tea towels.
- Add well drained zucchini and onions to a large bowl. Add carrots, egg and Worcestershire sauce. Mix well.
- Add rice flour and corn starch, stir together until flour is just combined and coating vegetables.
- Over medium heat, add 2 tbsp. Oil to a large frying pan. Working in batches, add ¼ cup of vegetable mixture to pan. Using the back of a spatula to press down. Cook for 2-3 min on each side or until brown and cooked through.
- Add 1 tbsp. of oil at a time as needed.
- Place on a cooling rack and serve warm with Herb Yogurt Dip.
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